• Wash the spinach thoroughly and dry it completely. Finely chop and add it to a mixing bowl.
• Add chopped onions, cilantro, chickpea flour, spices, salt, green chilli paste, and oil. Mix well using your hands until a soft dough forms. The spinach will release moisture, so no water is needed. If the mixture feels dry at first, keep mixing for another minute.
  2 cups spinach, 1 cup chickpea flour, ½ cup onions, ¼ cup cilantro, ½ teaspoon green chilli paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 teaspoon oil, ½ teaspoon salt
• Shape the mixture into small lemon-sized balls and place them on a lightly greased plate or steamer tray, leaving space between each one.

Instant Pot Steaming

• Add 1 cup of water to the inner pot and place a trivet inside. Set the plate with spinach balls on the trivet. Close the lid, set the valve to sealing, and pressure cook on High for 3 minutes. Allow a 5-minute natural release, then do a quick release. Let the spinach balls rest for a few minutes before removing.

Stovetop Steaming

• Add water to a steamer or deep pan fitted with a steaming rack and bring it to a boil. Place the plate with spinach balls inside, cover, and steam for 12–15 minutes, until firm and cooked through.

Baking Method (Oven)

• Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it. Arrange the spinach balls on the tray, leaving space between them.
• Bake for 20–25 minutes, flipping halfway through, until firm and lightly golden. Remove and let cool slightly before serving.